Vegan cornbread muffins


I decided to make a batch of cornbread the other week. I had a bag of Indian Head old fashion stone ground yellow cornmeal in my pantry. The recipe for cornbread was conveniently posted on the back of the packaging. I looked through the ingredients: yellow corn meal, flour, sugar, baking powder, salt, shortening, milk, and egg. I realized I didn’t have any shortening, milk, or eggs. I decided to make a few substitutes in the ingredients and make a dairy-free, egg-free cornbread.

No egg?
I read that flax seed meal can be used to make an egg substitute for baking. I conveniently have a bag of flax seed meal in my fridge. I like to add a scoop of flax seed meal to my cereals, oatmeal, smoothies, pancakes, and such. It’s a great source of extra fiber. It also adds a light nutty flavor. The writing on the package says that 1 tbsp of flax seed meal can be combined with 3 tbsps of hot water to make one egg replacer.

No shortening?
Fruit puree makes a good shortening or butter substitute for baked goods. I usually like to use either bananas, applesauce, prunes. I had a ripe banana laying around the counter and it was the perfect candidate. Fruit puree will add a hint of flavor to the baked product, so we should make sure that the fruit will complement the product well. Bananas and cornbread works.

No milk?
This one was easy. I rarely ever have cow’s milk in the fridge since I’m lactose intolerant. I like to alternate between soy milk, almond milk, and rice milk. This week was soy milk and so, I substitute the regular milk with the soy milk.

Here’s the recipe:

  • 2 tbsp ground flaxseed meal
  • 6 tbsp hot water
  • 1 cup wheat flour
  • 1 cup cornmeal
  • 1/4 cup sugar (1/2 cup if want sweeter)
  • 4 tsp baking powder
  • 3/4 tsp salt
  • 1 cup soy milk
  • 1 medium size banana, mushed


  1. Preheat oven to 425 degrees.
  2. Spray muffin pan/baking dish with nonstick cooking spray.
  3. Bring some water to boil. In a small bowl, add the ground flax seed. Pour 6 tbsps of hot water into the bowl. Stir until the mixture thickens. Set it aside to rest for a few minutes. (You’ve just made an egg substitute.)
  4. In a large bowl, mix the flour, cornmeal, sugar, baking powder, and salt.
  5. Add the ground flax seed mixture, soy milk, and mushed banana to the flour mixture. Beat until smooth.
  6. Pour mixture into muffin pan/baking dish.
  7. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle
    comes out clean.
  8. Cool on wire rack for 10 minutes.
  9. Serve warm.

This recipe created a very savory cornbread. The cornbread smelled amazing and tasted great as well. It would be perfect for soups and stews, or dipped in some gravy sauce.

For a sweet cornbread, you can add more sugar into the recipe instead. You can also add some honey or maple syrup to give it extra sweetness.

The cornbread freezes very well too. I wrapped them up individually in plastic wrap, placed them in a ziplock bag and tossed the bag into the freezer. The cornbread can be reheated in a microwave or toaster oven and it tastes just as great.

Happy eating!

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  1. Belinda @zomppa

    July 18, 2010 at 12:43 am

    Great tips for alternatives. Never knew flaxseed could substitute eggs.

  2. Jillyann

    July 19, 2010 at 10:09 am

    Great recipe. Im allergic to eggs so I make vegan baked goods whenever possible. I make “flax eggs” by placing 2 1/2 tablespoons of flax meal in 8 ounces of COLD water in the fridge overnight (or at least 12 hours(. The resulting mixture…which I call flax goo…looks and feels like an egg white. You can then strain the flax meal out or just leave it in if it won’t affect the texture of what you are baking. It’s a pretty nifty trick actually.

    • Jillyann

      July 19, 2010 at 10:11 am

      OOPS…my bad! I meant WHOLE FLAX SEEDS. You cant make flax eggs with the meal. There is something in the endosperm of the whole seed that comes out when they are soaking and makes the goo..LOL

  3. Thomas Andrew

    July 21, 2010 at 2:48 pm

    I have been trying to incorporate more flax seed in my diet. This recipe sounds like a great way to do it.

  4. Cajun Chef Ryan

    August 2, 2010 at 10:25 am

    The use of fruit puree in place of the fat ingredient is a big plus. And flax seeds adds a great texture, not to mention the health benefits!

    Bon appetit!

  5. Dewey Rolls

    December 2, 2010 at 5:56 am

    Thank you, very useful. I wasnt really a big fan of Spinach for many years ( understatement, I hated the stuff), but after marrying a vegan I kind of had to put up with it, and have gradually come to absolutely love the stuff. Spinach curry is undoubtedly my absolute favouritest! I recently found adedicated spinach recipes website which is my new favourite site now, you should take a look!

  6. lioscamer

    December 20, 2010 at 8:40 pm

    “just tried piping icing on cookies for the first time. looks quite whack.”
    Can more?

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